Description
This classic Apple Crumble Pie combines a flaky homemade pie crust with a sweet-tart apple filling and a buttery walnut crumble topping. The pie bakes in two stages for a perfectly golden crust and a crisp, spiced topping. A comforting dessert perfect for fall or any time you crave a warm, satisfying treat.
Ingredients
Scale
For the crust & filling:
- 1 recipe basic pie dough
- 3 lb. assorted sweet-tart apples (such as Granny Smith or Honeycrisp), cored, peeled, and sliced ½” thick
- 2 Tbsp. freshly squeezed lemon juice
- 1/2 cup packed brown sugar
- 1/4 cup plus 2 tsp. all-purpose flour, plus more for rolling
- 1 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg (optional)
- 1/4 tsp. kosher salt
For the crumble topping:
- 1 1/3 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground allspice (optional)
- 1/2 cup melted butter
Instructions
- Preheat oven: Preheat the oven to 425ºF and place a baking sheet on the middle rack. This setup helps with even baking and catching any drips from the pie.
- Prepare the crust: On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape it over a 9-inch pie dish and gently press to fit without stretching the dough. Trim the edge to leave a 1-inch overhang, then tuck the dough under itself and crimp the edges for a decorative finish. Refrigerate the crust for 40 minutes or freeze for 20 minutes to firm up before baking.
- Mix the filling: While the crust chills, combine the sliced apples, lemon juice, brown sugar, flour, cinnamon, nutmeg (if using), and kosher salt in a large bowl. Toss until the apples are evenly coated with the mixture.
- Bake the crust with filling: Transfer the apple mixture into the chilled pie crust, spreading it evenly. Place the pie on the preheated baking sheet and bake at 425ºF for 20 minutes. This initial baking helps set the filling and begin cooking the crust.
- Prepare the crumble topping: While the pie bakes, whisk together the flour, brown sugar, chopped walnuts, salt, cinnamon, and allspice (if using) in a medium bowl. Stir in the melted butter until the mixture becomes coarse crumbs, ensuring an even, crumbly texture after baking.
- Add topping and finish baking: After 20 minutes, remove the pie from the oven and evenly sprinkle the crumble topping over the apples. Reduce the oven temperature to 375ºF and return the pie to the oven. Bake for an additional 45 to 55 minutes, until the crumble topping and crust are golden brown. If the crust edges begin to darken too much, cover them with foil to prevent burning.
- Cool before serving: Let the pie cool completely to room temperature for at least 3 hours. This allows the filling to set properly, making slicing easier and enhancing the flavors. Serve warm or at room temperature.
Notes
- Use a mix of sweet and tart apples for best flavor and texture.
- Make sure to chill the pie crust before baking to prevent shrinking.
- If the crust edges brown too quickly, use foil strips to protect them during the longer baking time.
- Walnuts in the crumble topping add a nice crunch but can be omitted or substituted with pecans for variation.
- Letting the pie cool fully ensures the filling sets and improves slicing consistency.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 45mg
